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Harissa lamb chops with carrot and raisin salad

Name: Easy and light lamb chop salad recipe
Yield: 4
Ingredients: 4 tbs harissa; ½ cup natural Greek yoghurt; 100ml extra virgin olive oil; 4 lamb forequarter chops (about 800g in total); Juice of ½ orange & ½ lemon, remaining halves reserved; 4 carrots (about 480g), peeled and julienned (we used a julienne peeler); ½ cup (85g) raisins; ½ cup (90g) pistachios, toasted and roughly chopped; ½ cup flat-leaf parsley leaves; ½ tsp cumin seeds, toasted; Grilled pita breads, to serve

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https://healthimprovements.info/recipes/easy-light-lamb-chop-salad-recipe/lgmr7xz0 — Harissa lamb chops with carrot and raisin salad

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by Hayden Quinn

Nov 01, 2019

This lamb chop salad is the perfect way to enjoy a good roast, in a lighter way.

4 tbs harissa
½ cup natural Greek yoghurt
100ml extra virgin olive oil
4 lamb forequarter chops (about 800g in total)
Juice of ½ orange & ½ lemon, remaining halves reserved
4 carrots (about 480g), peeled and julienned (we used a julienne peeler)
½ cup (85g) raisins
½ cup (90g) pistachios, toasted and roughly chopped
½ cup flat-leaf parsley leaves
½ tsp cumin seeds, toasted
Grilled pita breads, to serve

Method

1.

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate
2.

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.
3.

Grill the orange and lemon halves for a minute or until charred. Set aside.
4.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.